Universidade de São Paulo-ko ikertzaileekin lankidetzan egindako argitalpenak (23)

2020

  1. Anthocyanins: Antioxidant properties, sources and health benefits

    Nova Science Publishers, Inc., pp. 1-387

  2. Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1018-1024

  3. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

  4. Use of tiger nut (Cyperus esculentus L.) oil emulsion as animal fat replacement in beef burgers

    Foods, Vol. 9, Núm. 1

2019

  1. An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 3-21

  2. Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 5

  3. Biosensors Applied to Quantification of Ethanol in Beverages

    Engineering Tools in the Beverage Industry: Volume 3: The Science of Beverages (Elsevier), pp. 447-468

  4. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 259-295

  5. Natural antioxidants to reduce the oxidation process of meat and meat products

    Food Research International

  6. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

  7. Replacement of meat by spinach on physicochemical and nutritional properties of chicken burgers

    Journal of Food Processing and Preservation, Vol. 43, Núm. 5

  8. Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 18, pp. 2879-2895

2018

  1. Bioactive peptides as natural antioxidants in food products – A review

    Trends in Food Science and Technology, Vol. 79, pp. 136-147

  2. Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil

    Food Research International, Vol. 107, pp. 378-384

  3. Corrigendum to “Main characteristics of peanut skin and its ole for the preservation of meat products” [Trends in Food Science & Technology 77 (2018) 1–10] (S0924224417305010) (10.1016/j.tifs.2018.04.007))

    Trends in Food Science and Technology

  4. Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage

    European Journal of Lipid Science and Technology, Vol. 120, Núm. 12

  5. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

    Food Research International, Vol. 114, pp. 55-63

  6. Health effects of food storage

    Encyclopedia of Food Security and Sustainability (Elsevier), pp. 449-456

  7. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

    Food Research International, Vol. 114, pp. 47-54

  8. Main characteristics of peanut skin and its role for the preservation of meat products

    Trends in Food Science and Technology, Vol. 77, pp. 1-10